"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw


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This recipe for HEARTY COUNTRY SOUP, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Wednesday, May 31, 2006


1 1/2 pounds boneless lean beef brisket, chuck or
stewing meat, cut in large, bite-size pieces
3 c water
1 tsp salt
1/4 tsp pepper
1 small clove garlic, minced
1 small bay leaf
2 stalks celery, sliced
2 medium carrots, sliced
1 small onion, cut in wedges
1/4 head cabbage, cut into 1 inch wedges
3 tbsp pearl barley or rice
2 cans (8 ounces each) tomato sauce
1 can (15 ounces) red or kidney beans, undrained

Place meat, water, salt and pepper in large kettle or Dutch oven. slowly bring to boil. Skim. Add garlic and bay leaf. Reduce heat, cover and simmer 1/12 hours or until meat is almost tender. Remove bay leaf. Add fresh vegetables, barley and tomato sauce. Simmer, covered, 20 minutes. Add beans. Simmer, covered, 10 minutes more or until vegetables are tender.

Number Of Servings:
Number Of Servings:
4 to 6




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